The Best Classic Eggnog Cheesecake for the Holidays

This eggnog cheesecake is the kind of dessert that makes a room go quiet in the best way. It’s creamy, gently spiced, and laced with that signature holiday flavor. The texture lands right between silky and rich, with a buttery cookie crust that keeps each slice balanced.

Whether you’re hosting or heading to a potluck, this is the showpiece that doesn’t feel fussy. If you love eggnog, this gives you a whole new reason to keep a carton in the fridge.

What Makes This Special

This cheesecake brings together the nostalgic taste of eggnog with the smooth, indulgent feel of a classic New York–style cheesecake. It bakes up with a crisp-edged crust and a creamy center that isn’t overly sweet.

A touch of nutmeg and a whisper of rum or bourbon (optional) make it feel festive without being boozy. It also holds beautifully, so you can make it ahead and actually relax on the day you serve it.

Shopping List

For the crust:
1 1/2 cups graham cracker crumbs (about 10–12 full sheets)
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
6 tablespoons unsalted butter, melted

For the filling:
24 ounces cream cheese, full-fat, softened (3 packages, 8 oz each)
3/4 cup granulated sugar
1/2 cup packed light brown sugar
3 large eggs, at room temperature
1 cup eggnog (store-bought or homemade), at room temperature
2 tablespoons all-purpose flour (or cornstarch for gluten-free)
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon ground nutmeg, plus more for topping
1/4 teaspoon ground cinnamon
1–2 tablespoons dark rum or bourbon (optional)
1/4 teaspoon fine salt

For topping (optional):
Lightly sweetened whipped cream
Freshly grated nutmeg

How to Make It

Prep your pan and oven. Heat the oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with heavy-duty foil to prevent leaks if using a water bath.Lightly grease the inside.
Make the crust. Stir the graham crumbs, sugar, and cinnamon with the melted butter until the mixture feels like damp sand and holds when pressed. Press firmly into the bottom and slightly up the sides of the pan. Bake for 8 minutes, then cool while you make the filling.
Soften and smooth the cream cheese. In a large bowl, beat the cream cheese on medium speed until completely smooth, about 2 minutes.Scrape the bowl and beat again to remove any lumps.
Add the sugars and salt. Beat in the granulated and brown sugars and the salt until silky and combined, about 1–2 minutes. Avoid whipping in too much air.
Mix in the eggs. Add the eggs one at a time, mixing on low just until incorporated after each. Scrape the bowl as needed.The batter should be smooth, not frothy.
Flavor and stabilize. Add the flour (or cornstarch), vanilla, nutmeg, cinnamon, and rum or bourbon if using. Mix on low until just combined.
Blend in the eggnog. Pour in the eggnog and mix on low speed until smooth and uniform. The batter will be pourable but not thin.
Set up for baking. Pour the batter over the crust.For the most even bake and minimal cracking, place the pan in a larger roasting pan and pour in hot water to come halfway up the springform pan. This gentle water bath helps the texture stay creamy.
Bake. Bake at 325°F for 55–70 minutes. The edges should be set, and the center should wobble slightly like Jell-O, not ripple like liquid.
Cool gradually. Turn off the oven, crack the door, and let the cheesecake rest inside for 45 minutes.Remove from the bath, unwrap the foil, and cool on a rack until room temperature.
Chill overnight. Cover and chill for at least 6 hours, preferably overnight. This sets the texture and deepens the flavor.
Finish and serve. Run a thin knife around the edge before releasing the springform. Top with whipped cream and a dusting of fresh nutmeg.Slice with a hot, clean knife for neat wedges.

Keeping It Fresh

Cheesecake loves the fridge. Keep it covered and chilled, and it will stay fresh for up to 5 days. For longer storage, freeze well-wrapped slices for up to 2 months.

Thaw in the fridge overnight, then bring to room temperature for 20–30 minutes before serving. Always re-cover after slicing to prevent the edges from drying out.

Health Benefits

Protein from dairy: The cream cheese and eggs offer a modest protein boost, which helps with satiety.
Calcium for bone health: Dairy-based desserts provide calcium, supporting bones and teeth.
Spices with perks: Nutmeg and cinnamon add aroma and can contribute antioxidants in small amounts.
Portion-friendly richness: This is a rich dessert, so smaller slices still feel satisfying without overdoing it.

What Not to Do

Don’t overmix the batter. Too much air leads to cracks and a spongy texture.
Don’t skip room-temperature ingredients. Cold cream cheese or eggs create lumps and uneven baking.
Don’t overbake. If the center is fully set in the oven, it will be dry once cooled.
Don’t rush cooling. Fast temperature changes cause cracks. The slow cool is worth it.
Don’t forget the knife sweep. Running a knife around the edge after baking helps prevent the top from tearing as it contracts.

Recipe Variations

Gingersnap crust: Swap graham crackers for crushed gingersnaps for a spicier base.Reduce added sugar in the crust to 1 tablespoon.
Cookie butter swirl: Warm 1/3 cup cookie butter until pourable and swirl into the batter before baking for a caramel-spice twist.
Spiked glaze: Whisk 1/2 cup powdered sugar with 1–2 tablespoons eggnog and a teaspoon of rum or bourbon. Drizzle over chilled cheesecake.
Mini cheesecakes: Divide crust and batter into a lined muffin pan. Bake 16–20 minutes.Great for parties and easier to serve.
Gluten-free: Use gluten-free graham crackers and cornstarch instead of flour. The texture stays creamy and stable.
No-alcohol version: Skip the rum/bourbon. Add an extra 1/4 teaspoon vanilla and a pinch more nutmeg.

FAQ

Can I make this without a water bath?

Yes.

Bake the cheesecake on the middle rack with a pan of hot water on the rack below to add moisture. You may see a few small cracks, but the texture will still be creamy if you avoid overbaking.

How do I know when it’s done?

The edges should look set, and the center should jiggle slightly when you nudge the pan. If the center waves like liquid, give it another 5–10 minutes.

If it’s fully firm, it’s overbaked.

Why did my cheesecake crack?

Common causes are overmixing, overbaking, or cooling too fast. A water bath, gentle mixing on low, and a slow cool with the oven door cracked all help prevent cracks. A whipped cream topping can also hide small imperfections.

Can I use homemade eggnog?

Absolutely.

Make sure it’s smooth and fully chilled before using. If it’s very thick, whisk with a splash of milk to reach a pourable consistency.

How far in advance can I make it?

Two days ahead is ideal for flavor and texture. Add whipped cream right before serving for the best look and stability.

What’s the best way to slice cleanly?

Use a long, sharp knife warmed in hot water.

Wipe and rewarm between each cut. This keeps slices neat and prevents the filling from dragging.

Can I reduce the sugar?

Yes. You can cut the total sugar by about 1/4 without affecting structure.

Keep in mind that eggnog adds sweetness, so taste your batter and adjust carefully.

In Conclusion

Eggnog cheesecake is a holiday classic with a cozy twist—familiar, festive, and deeply satisfying. With a buttery crust, creamy center, and gentle spice, it checks every box for a memorable dessert. Make it a day ahead, slice it clean, and add a snowy cap of whipped cream and nutmeg.

It’s the kind of treat that makes your table feel warm and welcoming.